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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Art's Parmesan Chicken Recipe

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This recipe for Art's Parmesan Chicken is from Grandma Peggy's Home Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 boneless skinless chicken breasts
1 c. flour
1 tsp. kosher salt
1/2 tsp. fresh ground black pepper
2 extra-large eggs
1 1/4 c. seasoned dry bread crumbs
1/2 c. freshly grated Parmesan cheese
Unsalted butter
Olive Oil
Directions:
Directions:
Pound the chicken breasts until they are 1/4 inch thick.
Combine the flour, slat and pepper on a plate. One a second plate, beat the eggs with 1 tbsp. water. On a third plate combine the bread crumbs and 1/2 c. grated Parmesan cheese. Coat the chicken breast on both sides with flour mixture, then dip both sides into the egg mixture and then cover both sides into bread crumb mixture, pressing lightly.

Heat 1 tbsp. of butter and 1 tbsp of olive oil in a large skillet and cook chicken breasts on medium heat for 5 minutes per side, until cooked through. Add additional Parmesan cheese to the top at the end until melted. Add more butter and oil and cook the rest of the chicken breasts.

Serve over pasta with Art's Red Sauce Spaghetti Sauce.

 

 

 

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